Cheesy Garlic Naan Bread

Homemade Indian flatbread stuffed with soft cheese & brushed with garlic butter

Fresh naan bread is one of my favorite things to order at Indian restaurants. It's a flatbread that's sort of similar to pita bread and can be made plain or stuffed with things like cheese or garlic. It makes a great snack or accompaniment to saucy dishes like chicken tikka masala. This recipe is the first dish I've made from David Lebovitz's My Paris Kitchen, which is funny because it's a French cookbook and this is the only Indian recipe in there. It just goes to show that ethnic food is growing in popularity everywhere, even in a city with such a strong food history. The dough is pretty low-maintenance and quick compared to most homemade breads and requires little active cooking time. After it rests, the breads get rolled out, stuffed with cheese, cooked in a hot pan, and then brushed with garlicky clarified butter. These are absolutely amazing when eaten warm, but leftovers will keep for a couple days and can be reheated in the oven or toaster oven.

Note: This recipe calls for Laughing Cow cheese, which David Lebovitz swears is the cheese of choice at Indian restaurants in Paris. If you can't find it at your grocery store, I think that cream cheese would make a nice substitute.


More Homemade Bread Recipes:
- Buttermilk Rye Bread
- Crusty No-Knead Bread
- Buttermilk Cornbread


Cheesy Garlic Naan Bread:
Ingredients
- 1 3/4 c. all-purpose flour
- 12 wedges Laughing Cow cheese, unwrapped
- 2/3 c. warm water*
- 6 tbsp. clarified butter or ghee, melted
- 1 package (7g) dry active yeast
- 2 tbsp. plain yogurt
- 3/4 tsp. baking powder
- 3/4 tsp. kosher salt
- 1 clove garlic, minced
- pinch of sugar

Recipe

• In the bowl of a stand mixer fitted, combine 3/4 c. flour, water, yeast, and sugar. Let sit for thirty minutes and mixture will become frothy.
• Add in the remaining 1 c. flour, 3 tbsp. clarified butter, yogurt, baking powder, and salt. Using the dough hook attachment, mix the dough on medium speed for five minutes to form a smooth, shiny ball.** 
• Cover the bowl with a damp paper towel and let sit for 30 minutes. Divide the dough into six equal pieces. 
• Working one at a time, roll out the dough into a 4" disk on a flour surface. Place two wedges of cheese in the center of the dough and use your fingers to press them down and spread them out a bit. Fold the corners of the dough over the center to a form a square package, then roll out the bread again, this time in about a 6" square.
• Transfer the breads to a parchment-lined baking sheet and repeat with remaining dough.
• Heat a cast iron skillet or wok that has a lid over high heat. Working one at a time, brush the pan with some clarified butter and add in the bread. Cook for one minute, or until the bread is bubbling and charred in some spots, then flip and cook for another minute.
• Combine 1 tbsp. remaining clarified butter with the garlic in a small bowl. Lightly brush over the hot naan.
• Repeat cooking the remaining naan bread. Stack on a single plate to stay warm, then serve.

Makes six breads

*You want the water to be about body temperature. Too hot and it will kill the yeast.

**If you don't have a mixer, knead the bread by hand for 5 minutes.

Fontina & Prosciutto Crack Bread

This addicting party appetizer is called "crack bread" for a reason

I have been seeing crack bread recipes on blogs and Pinterest for months, and it was only a matter of time before trying my own version. This massive loaf of sourdough bread is scored all over, soaked with garlic butter, and stuffed with melty fontina cheese and salty prosciutto. As the bread bakes, the cheese melts and oozes into the cracks of the bread and the prosciutto crisps up. Guests can easily snack by pulling out fingers of the cheesy, buttery bread. It's a "wow" dish that was perfect for our Super Bowl party but would also be great for a potluck or any other occasion when you need to feed a crowd.


Related Recipes:
- Savory Leek & Mushroom Bread Pudding
- No-Knead Bread
- Herbed Ciabatta Stuffing


Fontina & Prosciutto Crack Bread:
Ingredients
- 1 large loaf of sourdough bread, unsliced
- 1 lb. fontina cheese, grated
- 8 paper-thin slices of prosciutto
- 1 stick (4 oz.) butter
- 4-6 cloves of garlic, minced

Recipe

• Preheat the oven to 350F.
• Cut the loaf of bread in 1" horizontal slices, then cut it into 1" vertical slices, making sure not to cut all the way through so that the whole loaf stays intact.
• In a microwave-safe bowl, combine the butter and garlic and heat until butter is melted and garlic is sizzling.
• Pour the melted butter all over the bread, then stuff the bread with the fontina, making sure to shove the grated cheese down into all the cracks.
• Place the bread on a baking sheet and loosely cover with foil.
• Bake for 15 minutes, then remove the foil and wind the prosciutto in between the cracks of the bread.
• Bake, uncovered, for another 15 minutes.
• Let cool slightly, then transfer to a platter and let guests dig in.

Serves eight

Cheddar & Herb Biscuits

Savory biscuits flavored with three types of herbs and cheddar cheese

There are many perks to living in Southern California, and not having to deal with a cold winter is one of the best ones. We had beautiful spring-like weather over the weekend, which was a great excuse to host brunch in our backyard with a few friends. I ended up serving a bunch of different foods to cater to guests with different tastes - a mix of sweet and savory, naughty and virtuous, hearty and light. These cheddar herb biscuits (from the Huckleberry cookbook) were eaten by all, either as a sandwich with scrambled eggs and sautéed greens or on their own with butter and honey.

The biscuits are very simple to make and no special tools or ingredients are required, but you have to have a little faith. The dough is quite crumbly and a little tough to come together, but freezing the biscuits before baking helps to keep them intact. Don't over mix and you'll be left with super flakey and light biscuits that can be pulled apart into buttery layers.


Related Recipes:
- Southern Buttermilk Biscuits
- Buttermilk Cornbread
- No-Knead Bread


Cheddar & Herb Biscuits:
Ingredients
- 1 3/4 c. all-purpose flour
- 10 tbsp. unsalted butter, cold and cubed
- 1/2 c. grated cheddar cheese
- 1/3 c. buttermilk, cold
- 1 egg
- 2 tbsp. parsley, minced
- 2 tbsp. chives, minced
- 1 tbsp. dill, minced
- 1 tbsp. grated parmesan cheese
- 1 tbsp. whole wheat flour
- 1 tbsp. + 1 tsp. sugar
- 2 tsp. baking powder
- 1 1/4 tsp. kosher salt
- 1 tsp. baking soda
- 1/2 tsp. ground black pepper
- fleur de sel

Recipe

• Combine the flours, sugar, baking powder, baking soda, salt, and pepper in a large bowl and stir to combine.
• Add in the butter and quickly work it into the flour with your fingertips until the butter is pea-sized.
• Add in the buttermilk, cheddar, herbs, and parmesan and stir to combine.
• Quickly dump onto a clean surface and use your hands to flatten it out and then mound it together in a ball a couple times only - do not overwork the dough.
• Pat the dough into a 1" thick rectangle and cut out the dough into biscuits. Pat the scraps back together to cut out the remaining biscuits.
• Place the dough on a parchment-lined baking sheet and freeze for at least two hours.*
• Preheat the oven to 375F. Take the biscuits out of the oven and put on an unlined baking sheet.
• Whisk the egg together with a splash of water (or cream, if you have it) and brush on the top of the biscuits. Immediately sprinkle the tops with fleur de sel.
• Bake the biscuits for 25-30 minutes, or until browned.
• Let cool slightly, then serve.

Makes eight biscuits

*At this point, you can wrap the biscuits tightly in plastic wrap and keep in your freezer for up to one month.

Bagel With The Works

A loaded bagel, complete with homemade schmear, fried capers, and smoked salmon

It used to be, back when every weekend was a party and a blur, that my favorite bagel was a heavy breakfast sandwich full of sausage or bacon and eggs and cheese. And not that those bagel sandwiches aren't delicious, but now my favorite bagel is a little more refined. My ultimate loaded bagel has homemade scallion cream cheese, buttery smoked salmon, salty fried capers, and thinly sliced red onion. I love the idea of making all the components separately and serving them as a bagel bar buffet for guests. It's low-maintenance and equally suited for an early morning football game or a ladies' brunch.


Related Recipes:
- Smoked Salmon Tartines with Fried Capers
- Giant Potato Pancake with Smoked Salmon & Greens
- Bacon, Egg, & Cheese Breakfast Sandwiches


Bagel with Lox, Scallion Cream Cheese, Fried Capers, & Onion:
For Scallion Cream Cheese Schmear

• Combine 8 oz. softened cream cheese with 3 minced scallions and a pinch of salt and stir to combine.

For Fried Capers

• Drain, rinse, and completely dry 1/4 c. capers.
• Meanwhile, heat 1/4 c. canola oil in a small skillet.
• Working in two batches, carefully add the capers to the oil and cook for 30-60 seconds, or until the capers are crispy and open up like a flower bud.
• Drain the capers on a paper towel until ready to use.

For Bagel Bar and Assembly

• Halve and toast 4 bagels.
• Lay out 1 lb. thinly-sliced smoked salmon.
• Thinly slice 1/2 red onion.
• Spread bagels with schmear and desired toppings.

Serves four

*Or chives.

Savory Leek and Mushroom Bread Pudding

This is like a cheesy, more decadent version of Thanksgiving stuffing

Now that L.A. is finally feeling fall-like, I'm starting to get really excited for Thanksgiving. It's one of my favorite holidays of the year, but I don't want to have to wait another month to eat all my favorite Thanksgiving foods. Stuffing (or "dressing" to some people) is usually my favorite part of the meal, and this recipe (adapted from Ina Garten) for leek and mushroom bread pudding is like the best stuffing ever. Bread cubes are tossed with a simple custard made of eggs and milk, sautéed leeks and cremini mushrooms, and parmesan cheese. Then the whole thing is baked until bubbling and brown. It makes a great accompaniment to a roast chicken (or turkey, of course), but would also make a lovely vegetarian meal alongside a green salad. Is mushrooms or leeks aren't your thing, you could easily customize this by adding in other vegetables or even some bacon or sausage.

Note: This recipe is a great way to use leftover stale bread. If your bread is already stale, you can skip the step to toast it in the oven and add it straight to the custard.


Related Recipes:
- Herbed Ciabatta Stuffing
- Cinnamon Walnut French Toast Bread Pudding
- Homemade Croutons


Savory Leek & Mushroom Bread Pudding:

• Preheat the oven to 375F. Grease a baking dish and set aside.
• Cut 1 loaf of ciabatta bread into bite-size pieces so that you have 3-4 cups of bread cubes. Arrange the bread in a single layer on a baking sheet and bake for 15 minutes. Let the bread cool slightly.
• In a large bowl, whisk together 2 eggs, 3/4 c. whole milk, 1/2 c. grated parmesan cheese, and a large pinch of salt and pepper. 
• Add the bread to the custard and let sit for at least 10 minutes.
• Meanwhile, heat 1 tbsp. olive oil and 1 tbsp. butter in a large skillet over medium-high heat.
• Add in 3 diced leeks (white and light green part only) and cook for 5 minutes, or until soft.
• Add in 2 minced garlic cloves and cook for another 30 seconds, then add in 1/2 lb. sliced cremini mushrooms and 2 tbsp. sherry. Season with salt and pepper.
• Cook for another 3-5 minutes, or until most of the liquid has evaporated. Let cool slightly.
• Stir the vegetables into the bread mixture and pour into the baking dish.
• Sprinkle the top with 1/4 c. grated parmesan and place in the oven.
• Bake for 40 minutes, or until the top is brown and crispy and the custard sets.
• Let cool slightly, then serve.

Serves four-six (side dish)

Grilled Vegetable Panzanella Salad

Grilled summer vegetables and cubes of ciabatta bread tossed with a tangy vinaigrette

Panzanella salad has been showing up on every cooking show, food magazine, and restaurant menu lately. Originally created by the Italians as a way to use up leftover bread, this salad has close to a 50/50 ratio of croutons to vegetables. If you're a bread lover like me, this is about as good as a salad gets. My recipe calls for throwing almost all the ingredients on the grill, which allows the bread to get crispy and the vegetables to soften and caramelize. It makes a big difference in the overall flavors and textures of the salad and it's perfect for summer barbecues. After the ingredients come off the grill, everything gets tossed with a super tangy and bright red wine vinaigrette. The dressing soaks into the bread but doesn't cause it to turn mushy because of how crispy the croutons get on the grill. I like to serve it warm or at room temperature alongside roasted chicken. Any leftover chicken can be folded into leftover salad for lunch the next day.

Note: I use a grilling basket to grill the cherry tomatoes in this recipe. It's inexpensive and makes grilling small and cut vegetables so quick and easy. If you don't have one, I'd suggest using a grill pan or keeping the tomatoes raw.


Related Recipes:
- Grilled Zucchini Salad
- Homemade Croutons
- Grilled Shrimp Greek Salad


Grilled Vegetable Panzanella Salad:
For Dressing

• Whisk together 1 minced garlic clove, 1 tsp. dijon mustard, 2 tbsp. red wine vinegar, and a pinch of salt and pepper.
• Slowly whisk in 1/4 c. extra virgin olive oil until combined, then stir in 2 tbsp. chopped parsley.

For Salad

• Heat a grill to  medium high.
• Slice 1 small loaf of ciabatta bread in half lengthwise and cut 1 red onion in 1" rings.
• Brush the bread, onion slices, 1 large bell pepper, and 1 pint of cherry tomatoes with canola oil and season with salt and pepper.
• Grill the bread and vegetables until the bread has toasted (about 4-5 minutes per side) and the veggies are softened (about 4-5 minutes for the onion, 10 minutes for the pepper, and 5-6 minutes for the tomatoes).
• Cut the bread, onion, and pepper into bite-size pieces and combine with the tomatoes in a bowl.
• Add in the dressing and toss to combine, then add in 1 c. baby arugula.
• Check for seasoning and adjust if necessary.

Serves two (main course) - four (side dish)

Grilled Peach & Honey Mascarpone Toasts

This quick and easy toast makes a great breakfast, snack, or party appetizer

This recipe was born from a fridge full of the best odds and ends - a wedge of good bread, a ripe summer peach, a bit of mascarpone cheese - that I wanted to use up before a weekend trip to San Francisco. The bread and peach get toasted on the grill together (I actually used a grill pan because I didn't feel like going through the hassle of lighting our big outdoor grill for such a quick dish) which brings out the sugars in the fruit and crisps up the toast. The mascarpone adds a creaminess and the honey adds sweetness, making for a perfect bite. We ate this for breakfast, but it's just as practical to have as a midday snack, party appetizer, or even a simple dessert. Try different variations by swapping the peaches for nectarines, apricots, or plums, and the mascarpone for cream cheese or ricotta.

Splurge on good honey: I used a local wildflower honey for this toast and it made all the difference in the world. Unlike most grocery store honeys, this one was as thick and dark as caramel sauce. It's worth the splurge for a local honey and it will keep in the pantry for years because honey never goes bad!


More Toast Recipes:
- Smoked Salmon Tartines with Fried Capers
- Fig & Goat Cheese Crostini
- Borlotti Beans on Garlic Toasts


Grilled Peach & Honey Mascarpone Toasts:

• Heat a grill or grill pan to high heat.
• Lightly brush a 1" thick slice of country-style bread with canola oil.
• Cut a peach in half, remove the pit, and brush with canola oil.
• Grill the bread and peach for about 2-3 minutes per side, or until the bread is toasted and the peach has caramelized.
• Slice the peach into wedges.
• Spread a layer of mascarpone cheese on the bread, then drizzle with honey and top with some of the sliced peaches.

Make as many as you want

Heirloom Tomato BLTs with Avocado

A focus on quality ingredients and some extra avocado make this the best BLT sandwich you'll ever have

I visited the farmers' market this weekend and it seems that summer produce is officially at its peak. Almost every stall was full of ripe tomatoes and I loaded up on sweet grape and heirloom varieties. When tomatoes are this juicy and fresh, I like to keep things simple and use them raw as often as possible. A BLT sandwich isn't the most inventive use of them, but this version has a few touches that make it the best ever: toasted bread, seasoned heirloom tomatoes, crispy thick-cut bacon, peppery arugula, and an extra creaminess from ripe avocado. It's the little details and quality ingredients that make the sandwich special. Make one for lunch or dinner today and enjoy summer tomatoes at their best.

Note: I won't touch mayo, but I included it in the recipe below since I know it's an essential part of most traditional BLT sandwiches.


Related Recipes:
- Bacon, Egg, & Cheddar Sandwiches
- BGLT Sandwiches
- Chicken Bacon Caesar Sandwiches


Heirloom Tomato BLT Sandwiches with Avocado (BLTA Sandwiches):

• Put 6 strips of thick-cut bacon into a cold skillet and cook over medium-low heat for 10-12 minutes, or until the fat renders and the bacon is crispy.
• Toast 4 slices of sourdough bread until golden brown, thickly slice 1 small heirloom tomato, and thinly slice 1 ripe avocado.
• Season the tomato and avocado slices with salt and pepper.
• Lightly spread two pieces of bread with mayonnaise (optional) and lightly smash the avocado slices onto the other two slices of bread.
• Top with each piece of the mayo-spread bread with a layer of tomatoes, three slices of bacon, a handful of baby arugula, and finish with the avocado-mashed bread.

Serves two

Smoked Salmon Tartines with Fried Capers

A twist on traditional bagel and lox, these open-faced sandwiches can be eaten for breakfast, lunch, or dinner

One of the joys of being an adult, especially an adult without kids to feed, is that you can really eat whatever you want for dinner. Now that summer is nearing its peak, I find myself wanting less elaborate well-rounded meals and less time in the kitchen, opting for simpler fare and a glass of wine in our backyard. These smoked salmon tartines (lightly adapted from Bon Appetit) were a heavenly way to end a hellish workday and were so simple to make. Just toast some bread, spread it with mascarpone, and top it with sliced smoked salmon and few garnishes. The pickled red onion and fried capers (my new obsession!) add a ton of texture and brightness to the dish and can be made in advance for quicker final assembly. It would make a great breakfast, since it's so similar to the classic loaded bagel with lox, or a great party appetizer if used with smaller slices of bread.


Related Recipes:
- Potato Pancake with Smoked Salmon & Greens
- Radish and Butter Tartine
- Fig & Goat Cheese Crostini


Smoked Salmon Tartines with Fried Capers:
For Pickled Onions

• Thinly slice 1/2 red onion and place in a bowl with 1/4 c. red wine vinegar.
• Let the onions sit for at least an hour (or up to a few days in the fridge).
• Drain off liquid before using.

For Fried Capers

• Heat 1/4 c. canola oil in a skillet over medium high heat.
• Drain and rinse 1 tbsp. capers and pat very dry.
• Fry the capers in the hot oil for about 30 seconds, then remove with a slotted spoon and drain on a paper towel.

For Tartines

• Heat a grill, grill pan, or skillet to high.
• Slice a small sourdough boule* into four 3/4" thick slices and brush with olive oil.
• Grill the bread for 3 minutes per side, or until nicely charred and toasted.
• Let the bread cool a bit, then spread each toast with 1 tbsp. of mascarpone cheese and a sprinkle of salt and pepper.
• Take a slice or two of smoked salmon (you'll need about 1/2 lb. total) and lay it over the bread, then top with some pickled red onions, fried capers, and minced chives.

Serves two (entree) - four (appetizer)
*Or any other country-style bread that you can slice yourself.

Brioche with Gruyere, Prosciutto, & Fried Eggs

A decadent open-faced sandwich made with buttery brioche, melted gruyere, prosciutto, and a fried egg

This decadent open-faced sandwich is one of my favorite things to order at LA's A.O.C. restaurant, so I was thrilled to find the recipe in their cookbook and make it at home. There are only a few ingredients but they are some of my favorites: thickly-sliced buttery brioche bread, nutty gruyere cheese, salty prosciutto ham, and a perfectly fried egg. The sandwich would be very good with all those things alone, but the real restaurant-worthy addition is a fresh and zippy frisee salad with fresh parsley, scallions, and a bit of lemon juice and olive oil. The salad helps to break up all the richness of the cheese and meat and egg and adds a much-needed crunch among all those soft textures. It's a perfectly composed dish that we've been making for brunch the past few weekends. I think it would be equally suited for a quick lunch or dinner and can just as easily be made for one person as it can for eight.


Related Recipes:
- Croque Madame
- Breakfast Bruschetta
- Bacon, Egg, & Cheddar Sandwiches


Toasted Brioche with Gruyere, Prosciutto, Frisee Salad, & Fried Eggs:

• Preheat the broiler to high.
• Meanwhile, slice two 1" thick slices of brioche bread and butter both sides of the slices.*
• In a boil, combine 1 small head of torn frisee lettuce with 1 handful of parsley leaves and 1 thinly sliced scallion.
• Toss the salad with 2 tsp. lemon juice, 2 tsp. olive oil, and a pinch of salt and pepper.
• Place the bread on a baking sheet and toast both sides under the broiler until browned.
• Completely cover the top of each toast with a thin layer of sliced gruyere cheese** and return to the broiler until melted and bubbling.
• Meanwhile, melt 1 tbsp. butter in a skillet and fry 2 eggs until whites are set and yolks are still runny.
• Transfer each cheesy toast to a plate and top each with some of the frisee salad and 2 thin slices of prosciutto. Place the fried egg on top of each.
• Serve immediately.

Serves two, easily doubled

*Brioche is so buttery that it's up to you if you want to butter the bread before toasting it.

**The cheese must cover the entire top of the bread or it will burn under the broiler.

Southern Buttermilk Biscuits

Tender, flakey buttermilk biscuits make a delicious breakfast or dinner side

My husband is an avid golfer and sports fan, so the final day of the Masters tournament is one of his favorite Sundays of the year. In honor of the Augusta location and my excitement over adhering to a theme for every small event, I made some Southern food for us to lunch on while we were watching the TV. These biscuits, adapted from an Alton Brown recipe, were a huge hit and so simple to make. The key to making the dough is to make sure that all the ingredients, especially the butter, stays cold before baking. The clumps of cold butter create steam while they bake, which leads to flakey layers of biscuit. I like to split the warm biscuits open and slather them with a little soft butter and local honey, but they also make great little sandwiches to fill with ham or turkey. Any leftover biscuits are great to have with jam the next morning.


More Recipes for Southern Food:
- Smothered Chicken
- Buttermilk Cornbread
- Chicken, Sausage, & Shrimp Jambalaya


Southern Buttermilk Biscuits:

• Preheat the oven to 425F.
• Line a baking sheet with parchment paper.
• Stir together 2 c. all-purpose flour, 4 tsp. baking powder, 1 tsp. sugar, 3/4 tsp. kosher salt, and 1/4 c. baking soda in a mixing bowl.
• Dice 4 tbsp. of very cold butter and then use your fingers or a pastry cutter to quickly work the butter into the flour mixture until the largest pieces of butter are the size of small peas.
• Form a well into the center of the mixture and pour in 1 c. of cold buttermilk and stir until the mixture comes together in a ball.
• Dump the dough out onto a floured surface and pat into a 1" thick rectangle.
• Cut the dough into rounds* and place on the baking sheet.
• Melt 1 tbsp. butter and brush on top of each biscuit, then transfer to the oven.
• Cook for 12-15 minutes, or until the biscuits have risen and turn lightly golden.
• Let cool slightly, then serve with butter, jam, honey, etc.

Makes 6-8 biscuits

*I didn't have a round cookie cutter, so I used the top of a drinking glass. You can also cut the dough into squares.

How To Make Croutons

Transform stale bread into crunchy salad toppers with this simple recipe

There are plenty of ways to repurpose leftover and stale bread (french toast, anyone?), but my favorite way is to make croutons. I keep the ends of leftover baguettes and loaves in a big plastic bag in the freezer so that I can whip up fresh croutons any time I need them. The basic idea is to cut or tear the bread into cubes, toss with olive oil, and season. Most of the time I make plain salted croutons, but sometimes I'll add in some fresh or dried herbs, spices, or even a sprinkle of cheese. These homemade croutons taste ten times better than hard-as-a-rock store-bought varieties and can keep fresh in an air-tight container for a couple days. They add the perfect crunch to a salad or as a garnish to a soup and a handful of them makes a nice snack while I'm cooking everything else.


Use Your Croutons in These Salads:
- Arugula, Corn, & Tomato Salad
- Kale Ribbon Salad with Parmesan & Garlic Vinaigrette
- Tricolore Salad with Parmesan & Anchovy


Homemade Croutons:

• Preheat the oven to 350F.
• Slice the crusts off a piece of leftover bread* and cut or tear into bite-size pieces.
• Place the croutons on a baking sheet and toss with a few tbsp. of olive oil, a generous pinch of salt, and a tsp. or more of dried herbs.**
• Use your hands to gently squeeze the croutons so that they absorbs more oil, then shake them into an even layer on the baking sheet.
• Bake the croutons for 10-15 minutes, turning once, or until they are crispy and golden.
• Let cool, then toss into salads and serve or store in an airtight container.

Make as many as you want

*I usually use a leftover baguette or ciabatta. You can use fresh bread, but it might take longer for the croutons to get crispy.

**The exact amount of oil and seasonings depends on how much bread you use. Taste and adjust as you go.

No-Knead Bread

Bakery-worthy bread can be made at home with this simple recipe

Bread is my desert island food. That is, if I was stranded on a desert island and could only bring a few foods with me, bread is at the top of my list. I've dabbled in breadmaking a few times, but none of the recipes were close to the crusty, perfect boules and loaves I pick up at the market every week. This recipe, which was famously created by Jim Lahey and has been featured on countless websites and cookbooks since, is the closest replica of my ideal bakery-quality bread and is incredibly easy to make. There are only four ingredients and probably all of them, except maybe the yeast, are in your pantry right now. You just have to mix everything together, let it sit, form it into a ball, let it sit, and then bake it. Truthfully, it does require some planning because the whole process takes nearly 24 hours to create (almost all of it is rising time for the dough), but the active time is only about 15 minutes. The wait is well worth it because the bread comes out perfectly: a crunchy brown crust, soft spongy center, and just the right size to slice for sandwiches, snacking, garlic bread, etc.

Tip: To store it, I keep leftovers wrapped tightly in plastic wrap in a resealable bag in an empty microwave. I know it sounds weird, but we have limited counter space and no bread box, so the microwave is the best bet. Leftovers should stay fresh for a couple days, then any remaining stale bread can be turned into croutons.


Related Recipes:
- Crusty Rye Buttermilk Bread
- Easy Homemade Pizza Dough
- Buttermilk Cornbread


No-Knead Bread:

• Combine 3 c. all-purpose flour with 1 tsp. salt and 1/4 tsp. dry active yeast in a large mixing bowl.
• Stir in 1 1/2 c. warm water* until just combined, then cover with plastic wrap.
• Let the dough sit out at warm room temperature** for 14-18 hours, or until bubbles have formed at the top of the dough and it has grown in size.
• Scrape the dough out on a floured surface and fold onto itself once. Let sit for 15 minutes under plastic wrap.
• Add a generous coating of flour to a dry, smooth dish towel.
• Form the dough into a ball and place on the floured towel, then sprinkle generously with flour and put another clean dish towel on top.
• Let the dough sit at room temperature for another 2 hours, or until it's doubled in size.
• Thirty minutes before the dough is ready, place a large dutch oven in the oven and preheat it to 450F.
• Carefully take the hot pot out of the oven, then carefully add in the dough and shake gently so its evenly distributed.
• Cover the pot with a lid and bake in the oven for 30 minutes, then take the lid off and cook for another 15 minutes, or until the bread has a golden brown crust on top.
• Let the bread cool on a wire rack, then slice and serve.

Serves eight or more

*The water should be about body temperature. If it's too hot, it will kill the yeast.

**About 70F. I kept it in the warmest part of my house.

Borlotti Beans on Garlic Toast

Tender borlotti (cranberry) beans are the perfect compliment to good, crusty bread

Beans on toast might seem like boring peasant food, but this recipe will change your mind. Borlotti beans, also known as cranberry beans, are sweeter and creamier than other varieties. Simmering the dried beans with fresh garlic and rosemary imparts a ton of flavor during cooking and finishing them with a drizzle of extra virgin olive oil adds richness. I'm lazy about doing any steps that require things to "sit overnight", so I just put the dried beans directly into a pot without soaking them first. This will add to the cooking time, but I was still able to make perfectly tender beans in about 90 minutes. The borlottis are a nice alternative from the more typical black, pinto, or white beans, and can be served as a side dish along grilled or roasted meat, add body to soups or stews, or make a great snack. One of my favorite ways to enjoy them is on top of an olive oil and garlic-rubbed crouton. The crunch of the bread compliments the tenderness of the beans and makes a delicious snack or light meal. A handful of baby greens on top would be a nice addition, too.


Related Recipes:
- Slow-Cooked Black Beans
- Fava Bean Quinoa Cakes with Poached Eggs
- Bean, Cheese, & Avocado Tostadas with Fried Eggs


Garlic & Rosemary Borlotti (Cranberry) Beans on Garlic Toast:

• Rinse 1 lb. of dried borlotti beans (also called cranberry beans) and place in a large heavy pot. Cover with cold water by 2-3 inches.
• Add in 3 sprigs of fresh rosemary and 2 cloves of whole peeled garlic.
• Bring the pot to a light boil, then lower to very low simmer and cover with a lid.
• Let the beans cook for 1-2 hours*, or until tender but still slightly al dente. Stir in a few good pinches of salt and taste for seasoning.
• Once beans are cooked, slice a baguette into rounds and toast a couple slices until golden.
• Immediately rub the toast with a clove of garlic and drizzle with extra virgin olive oil.
• Use a slotted spoon to spoon some of the beans on top of the toast, then add another drizzle of olive oil and a sprinkle of flaked sea salt.

Serves ten - twelve (beans)

*Depending on the brand of bean you used and whether or not they were soaked before.

French Onion Soup Gratinee

Channel Julia Child with this classic French onion soup recipe

Although I love eating out at new and exciting restaurants, there's something about classic dishes that I really love. I was amazed at how few places we ate at in Paris (see my honeymoon recap and restaurant guide here) were serving traditional French fare, though I was able to satisfy my craving for French onion soup a few times. There's something so comforting about breaking open that seal of melted cheese and bread to get to the rich broth and soft onions. The gratinee looks impressive, but the dish itself is so easy and homey to make. This is a classic recipe inspired by Julia Child and requires some patience to make sure the onions melt down into luscious caramelized goodness. It's a great rainy day soup and leftovers are easy to reheat and serve later in the week.


More Classic French Recipes:
- Croque Madames
- Chocolate Souffles
- Sole Meuniere

Note: A full list of all French recipes on the blog can be found here.


French Onion Soup with Gruyere Gratinee:

• Peel and slice 3 large yellow onions in half, then cut into even 1/2" wide slices.
• Melt 2 tbsp. butter and 2 tbsp. olive oil in a large pot over low heat.
• Add in the onions and stir to coat in the butter mixture.
• Cook the onions over low heat, stirring every 10 minutes, for 40 minutes or until very soft.
• Season generously with salt and a small pinch of sugar and turn up the heat slightly until onions have turned a light caramel color, stirring often. This will take another 10-15 minutes.
• Sprinkle 1 tbsp. flour over the onions and stir for a couple more minutes.
• Pour in 1 c. white wine and 8 c. low-sodium beef broth and season with salt and pepper.
• Bring to a boil, then lower to a simmer and cook for another 45 minutes.
• Check for seasoning and adjust as necessary.
• To serve, ladle soup into ramekins or bowls. Cover the top of each soup with rounds of sliced baguette* and then sprinkle the bread with a layer of grated Gruyere cheese.
• Place the soup under the broiler for 2-3 minutes, or until the cheese is melted and bubbling.
• Soup will be extremely hot, so let cool for a couple minutes before serving.

Serves six-eight

*Stale, dry bread is ideal here. If your bread is fresh, toast it for a few minutes to dry it out.

Croque Madames

Croque madames (fancy French ham and cheese sandwiches) are one of my ultimate comfort foods. I had my fair share in Paris for our honeymoon and order them whenever possible at local restaurants, but this was my first time making them at home. Since the recipe (adapted from here) is fairly simple and only requires a few ingredients, it really makes a difference to use the best quality that you can find. I purchased some amazing country bread from a local bakery, nutty gruyere cheese, my favorite Dijon mustard, and a delicious smoked ham for this. I've seen croques come stacked like a real sandwich, but I like to layer everything on one slice of bread and eat it open faced. The gooey cheese and bechamel, flavorful ham, runny egg, and crunchy bread make the perfect brunch or indulgent dinner. Enjoy with a glass of wine and pretend that you're at Les Deux Magots in Paris.


Croque Madames:

• Melt 1 1/2 tbsp. butter in a small sauce pot.
• Whisk in 1/2 tbsp. flour until smooth and slightly thickened, about 1 minute.
• Whisk in 1 c. milk and bring to a boil, then lower to a simmer and cook for 5 minutes, whisking often, until thickened.
• Season the bechamel sauce with a pinch of salt and pepper, then whisk in 1/4 c. grated Parmesan and 1/3 c. grated gruyere cheese until just melted.
• Meanwhile, arrange 4 slices of country bread* on a baking sheet and cook under a broiler until lightly toasted.
• Remove the bread from the broiler and turn toasted-side down.
• Spread the top side with a thin layer of Dijon mustard, then layer 2 thin slices of ham on top.
• Divide the bechamel sauce on top of each layer of ham and spread evenly, then sprinkle each sandwich with 1/4 c. grated gruyere cheese.
• Cook the sandwiches under the broiler for a few minutes, or until cheese is bubbling and starting to brown in some areas.
• Meanwhile, fry 4 eggs sunny side up.
• Top each croque with an egg and sprinkle with fresh thyme. Serve immediately.

Serves four
*Pan de mie or any other hearty, crusty white bread will work.

Kale Ribbon Salad with Parmesan & Garlic Vinaigrette

A heartier, healthier take on a classic Caesar salad

I originally featured a version of this salad about a year ago and have been tweaking the recipe ever since. I eat a lot of kale and have put all my tips and tricks into this salad. One, raw kale really needs to be thinly sliced with all the tough center ribs removed. It might be easier just to buy the chopped bag of kale from the supermarket, but it won't taste nearly as good. The dressing uses a whole head of garlic (it mellows out when roasted), but kale needs a potent dressing to stand up to its tough leaves. I like to use my hands to toss the salad together and massage the vinaigrette into the greens. Add in some homemade croutons and grated Parmesan (I like to grate a big block in the large holes of a box grater) and it's my ultimate side salad. Leftovers will keep for a day as long as the croutons are kept separate.


Related Recipes:
- Kale Salad with Roasted Garlic Vinaigrette
- Quick Braised Kale with Gouda & Shallots
- Kale, Onion, & Potato Pot Pies


Kale Ribbon Salad with Parmesan & Garlic Vinaigrette:
For Dressing

• Slice the top off of 1 head of garlic and wrap the whole thing in foil.
• Cook in 300F oven for 35-45 minutes, or until the garlic is super soft and roasted.*
• Let cool for a few minutes, then squeeze the cloves into a bowl and mash into a paste with a pinch of kosher salt.
• Whisk the juice of 1 lemon into garlic paste until smooth, then whisk in 3-4 tbsp. of extra virgin olive oil.

For Salad

• Cut 1 small baguette into 3/4" dice, toss with 2 tbsp. extra virgin olive oil, then cook in a 350F oven for 10-15 minutes, or until lightly golden. Let the croutons cool slightly.**
• Meanwhile, wash 2 heads of kale,*** remove the center ribs, then stack and roll up and cut into ribbons.
• Toss the kale with the croutons, the dressing, and 1/4 c. grated Parmesan cheese.
• Season with freshly cracked black pepper and serve.

Serves two (light meal)

Serves four (side dish)

*Garlic can be roasted a few days in advance and kept in the fridge.

**Croutons can be made a few days in advance and kept in an airtight container.

***I use black/dino/lacinato/Tuscan kale.

Bacon, Egg & Cheddar Sandwiches

My husband and I are usually pretty lazy on the weekends and end up going out for breakfast most of the time. I generally opt for some sort of breakfast sandwich, but there's really no need to go out when they're so easy to make at home. Lately I've been perfecting this recipe and have settled on my ultimate sandwich: sourdough roll, melty cheddar cheese, crispy bacon, slightly runny egg, and peppery arugula. We ate these on both Saturday and Sunday and can't wait to make them again this weekend. And if we're really having a craving, there's no reason that this can't make a quick weeknight dinner.


Bacon, Egg & Cheddar Sandwiches:

• Place a baking rack over a sheet pan and lay 4 slices of bacon on the rack in an even layer.
• Cook bacon in a 400F oven for 15-20 minutes, or until crispy.
• Split 2 sandwich rolls* in half and toast until golden brown.
• Top each side of the rolls with a slice of cheddar cheese and divide the bacon onto the bottom half of each roll.
• Place rolls back in the oven to let the cheese melt while you fry the eggs.
• Melt a little butter in a skillet and fry 4 eggs until your desired doneness. Season with salt and pepper.
• Place two eggs on top of each half with the bacon, then top the eggs with a dash of hot sauce a handful of arugula.
• Place the top half of the roll on each sandwich and enjoy.

Serves two

Baked Cinnamon Walnut French Toast

My fiance and I had a great time hosting brunch for some friends on Saturday. I had been looking forward to this gathering for a while and thought a lot about creating an easy menu that would satisfy a diverse group of eaters. Some brunch foods aren't doable for a crowd (like making poached eggs to order), so I chose dishes that could be prepped in advance and served family style. I made bacon and scallion loaded home fries, this brussels sprout and cheddar frittata, and baked brioche french toast with cinnamon walnut crumble. Normal french toast isn't a crowd-friendly dish but this recipe calls for all the bread and custard to soak and bake in one dish like bread pudding. The cinnamon-walnut topping adds a little crunch and extra sweetness, making this a killer dessert for a brunch party.


Baked Cinnamon Walnut French Toast:

• Slice 1 loaf of brioche bread* into 1" thick slices and arrange, slightly overlapping, into a large baking dish.
• In a large bowl, whisk together 8 eggs, 2 c. milk, 1/2 c. sugar, 1 tsp. ground cinnamon, and 1 tsp. vanilla extract until smooth and all the sugar has dissolved.
• Pour the egg mixture over the bread and keep in the fridge for a couple hours or up to overnight.
• Meanwhile, combine 1/3 c. brown sugar, 1/3 c. all-purpose flour, 1 tsp. cinnamon, and a pinch of salt in a small bowl.
• Work 4 tbsp. diced cold butter into the sugar mixture until it resembles coarse meal.
• Sprinkle the top of the french toast with the topping and place in a 375F oven.
• Cook for 45-60 minutes, remove from the oven, and let cool slightly.
• Serve with maple syrup and/or fresh berries.

Serves eight-ten

*I like to leave the bread out uncovered overnight to dry it out a bit.

Easy Homemade Pizza Dough

I've seen recipes for "no-knead" easy breads and pizza doughs for awhile but have been hesitant to try them. My wariness is mostly because I get nervous cooking with dry active yeast and am worried it won't rise properly (this happened to me once when I tried to make doughnuts in high school and I haven't trusted yeast since). Thankfully, I worked up the nerve to try out Smitten Kitchen's easy overnight pizza dough (found in the cookbook, but based on this recipe) and will never go back to buying store-bought dough again. All you need is water, flour, salt, yeast, and time. I made the dough the night before (it only takes five minutes!), kept it in a bowl in the fridge overnight, and then left it out at room temperature while I was at work. When I got home, all I had to do was roll out the dough, sprinkle on the toppings, and bake for 15 minutes. It's quicker than ordering delivery and so much better.

Easy Homemade Pizza Dough:

• In a large bowl, combine 1/2 tsp. dry active yeast with 1/2 c. warm water.*
• Let mixture sit for 5 minutes, or until bubbles/foam form at the top of the water.
• Stir in 1 1/2 c. all-purpose flour** and 1 tsp. kosher salt until combined.
• Dump dough out on a floured surface and knead for a few minutes, or until a smooth ball forms.
• Wipe out the bowl with a paper towel and lightly grease it with olive oil.
• Place the dough in the bowl, cover with plastic wrap, and store in the fridge overnight.***
• Take the dough out to room temperature and let sit for at least an hour.
• Roll out the dough on a floured surface, sprinkle with toppings, and bake in a 450F until golden brown, about 15 minutes.

Serves two-four

*Water should be slightly warmer than room temperature (110-115F). If it's too hot or too cold, the yeast will not activate.

**You can use a combination of half all-purpose and half whole-wheat flour if you prefer.

***Or for at least 8 hours.